Description
A quick and easy weeknight dinner featuring salmon fillets topped with a crunchy pistachio crust, baked to perfection.
Ingredients
Scale
- 4 salmon fillets
- 1 cup pistachios, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- Season the salmon fillets with salt and pepper.
- Mix together the chopped pistachios and olive oil in a bowl.
- Press the pistachio mixture onto the top of each salmon fillet.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Toss the baby potatoes with olive oil, salt, and pepper in a separate baking dish.
- Add the baby potatoes to the oven and bake for 15 minutes.
- Add the asparagus to the baking dish with the potatoes and return it to the oven along with the salmon.
- Bake for an additional 15-20 minutes or until the salmon is cooked through.
- Drizzle lemon juice over the salmon before serving.
Notes
Leftover salmon can be stored in the refrigerator for 3-4 days and is great on a salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg